Festive salad without mayonnaise like a chupa chups without
sticks. This sauce is the second most popular in the world.
Despite cries of his harm, the number of lovers is not
decreases. For them there is an alternative to the purchase of sauce
– homemade mayonnaise. How to do it right and
Features cooking homemade mayonnaise
- All ingredients for mayonnaise must be the same.
temperature, it is better to take them out on the table in advance, let the eggs and butter
- For mixing products and turning them into emulsion conveniently
Use an immersion blender or electric mixer. Hands
make the sauce is difficult, it does not always work.
- Mayonnaise oil can be taken unrefined or odorless.
Often mixed sunflower with olive, which can also be done, all
Scrolled from personal taste.
- Eggs for sauce choose the most fresh and high quality.
Be sure to wash the shell. In the sauce can only be used
yolks either with whites, it all depends on the selected
- Be sure to add mayonnaise vinegar or lemon juice. They
not only give the taste, but are also preservatives.
- The density of mayonnaise directly depends on the quality of whipping and
amount of oil. If the sauce is too steep, you can
dilute with water or milk.
Common mayonnaise with raw and boiled yolks
This recipe was invented by French cooks. AT
the basis of the sauce is raw yolk and vegetable oil. As mentioned
above, you can choose the view to your taste. But not fully recommended
use olive oil, it is usually added to the sunflower
in the amount of 20-30%. Here is a recipe with boiled yolks,
but you can do without them.
- 1 tsp. mustard;
- 2 yolks raw;
- 2 boiled yolks;
- 1 tsp. salts;
- 1.5 tsp. Sahara;
- 50 ml of boiled water;
- 400 ml of oil;
- 2 tbsp. l lemon juice.
- We send raw and boiled yolks in a liter jar. Right away
We introduce sugar and salt, add mustard. If you want to get
hot sauce, then use powder, not diluted mustard. is he
stand a little and give the necessary flavor.
- Lower the mixer and whisk the yolks at low speed until
homogeneity, after which we introduce the oil. It is important not to rush
developments. First, add drop by drop, gradually move to
- We continue to beat the sauce, it will thicken very quickly. The most
time to pour boiled water at room temperature.
- AT самом конце вводим лимонный сок и еще раз взбиваем. We try
mayonnaise. If a little salt or want to make a little sweeter, then
add the necessary spices immediately, interrupt with a mixer.
ATареные желтки добавляют соусу нежности, помогают добиться
the desired consistency. If the eggs are cooked in advance, then the yolks
it is recommended to chop a grater or knead, otherwise in sauce
lumps will remain.
Mayonnaise from milk without eggs blender
If there were no eggs at home, then nothing terrible, you can
cook the sauce without it. Also this option is suitable if
there is an allergy to eggs. Mayonnaise and without them is great,
practically does not differ in taste. Milk take from 2.5% fat.
Refined oil, sunflower is great, but optional
enter a couple of tablespoons of olive oil.
- 100 ml of fresh milk;
- 2 spoons of lemon juice;
- 1 tsp. mustard;
- 200 ml of oil;
- 2 ч. l Sahara.
- Products are kept in a warm place, so that they get warm and
had the same temperature.
- ATылить в банку молоко и сразу добавить маслом с солью и
sugar. We salt a little, you can add more later.
- We lower the blender and begin to beat. Mass will start quickly
thicken or emulsify.
- AT процессе вводим горчицу, продолжая взбивать, в самом конце
add lemon juice. ATводим одну ложку, пробуем. If acid
sauce suits, then we can restrict this.
Optionally, in such a mayonnaise, you can add a black pepper, enter
dry or fresh garlic. You can pour chopped finely salted
cucumber, we get a likeness tartar sauce. ATид добавок зависит от того,
для какой цели делается mayonnaise.
Quail Egg Mayonnaise
AT магазине можно встретить майонез с перепелиными яйцами.
It is believed that it is usually more useful sauce. But it is not. Useful
only mayonnaise on quail eggs cooked in homemade
conditions. Here is just such a recipe. The difference of the sauce is that
no need to separate the yolks. Cooking mayonnaise with proteins.
- 6 quail eggs;
- 1 tsp. mustard;
- 200 ml of oil;
- 1.5 tsp. lemon juice;
- 0,5 ч. l salts;
- 1 tsp. Sahara;
- 1 pinch of pepper.
- Wash eggs and one by one break into the jar, in which we will
взбивать соус, а затем и keep.
- Add pepper, salt, add sugar, add mustard.
- Lower the blender and beat the eggs at high speed, approximately
a minute You can use a mixer, beat a little longer.
- Now we introduce droplets vegetable oil, while
We continue to work with a blender, watching the consistency.
- As soon as the sauce thickens, add lemon juice to it. Can
use plain or apple cider vinegar, also diluted
acid. Ready sauce use immediately or close the jar,
clean in the fridge.
AT майонез на сырых перепелиных яйцах также можно добавлять
boiled yolks of chicken eggs. ATкус соуса, как и консистенция, заметно
Mayonnaise storage features
- Regardless of the amount of vinegar or citric acid, not worth it
keep домашний соус больше четырех дней.
- The freshness of mayonnaise will largely depend on the quality
ingredients, pay special attention to eggs.
- Keep the sauce preferably in a glass jar, close tightly,
always in the fridge at room temperature
will be gone.
Homemade mayonnaise is often fatter than purchased ones, so
as it does not add water, thickeners. If use
you don’t want such a high-calorie product, you can always dilute it
natural yoghurt, low-fat sour cream. Only choose thick
products that do not spoil the consistency.